tag:blogger.com,1999:blog-18071407.post3796478232578864770..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Gratin de pommes de terre aux lardons et aux trois fromagesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-39068794856197356762017-11-11T20:21:31.998+01:002017-11-11T20:21:31.998+01:00That trip to the Auvergne region and the visit to ...That trip to the Auvergne region and the visit to the dairy farm where Cantal cheese was being made is one of my best memories of places in France.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-393768375094590272017-11-11T17:54:18.380+01:002017-11-11T17:54:18.380+01:00To be honest, I have no idea. In any case it doesn...To be honest, I have no idea. In any case it doesn't go back any further than the introduction of potatoes in the Auvergne.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15482733251990591632017-11-11T16:15:39.576+01:002017-11-11T16:15:39.576+01:00Yummm!Yummm!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46893012079717297702017-11-11T15:15:48.359+01:002017-11-11T15:15:48.359+01:00Seeing cheese making and eating the results in th...Seeing cheese making and eating the results in the Auvergne sure was fun. I need to find some nice potatoes and cheese to make a truffled.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52535061088242056602017-11-11T13:25:22.336+01:002017-11-11T13:25:22.336+01:00Do you think truffade, like tartiflette, is a rela...Do you think truffade, like tartiflette, is a relatively recent invention? I don't know. Truffade is really good, even when you don't use the normal tomme fraîche to make it. It was good with Neufchâtel cheese, of which I had twice as much as of Munster or Mozzarella.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54307881047547171492017-11-11T12:22:17.783+01:002017-11-11T12:22:17.783+01:00This looks delicious. I had never heard of truffad...This looks delicious. I had never heard of <i>truffade</i> before you mentioned it some time ago, even though I lived in the Auvergne in the early '40s.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38521184815446452262017-11-11T12:17:06.884+01:002017-11-11T12:17:06.884+01:00Dicing or slicing are personal choices.Dicing or slicing are personal choices.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-5856741288247915182017-11-11T12:13:39.077+01:002017-11-11T12:13:39.077+01:00L'Aubrac and le Cantal are neighboring regions...L'Aubrac and le Cantal are neighboring regions and the same cheeses are made in both (Laguiole in l'Aubrac and Cantal in... le Cantal). So the recipe for <i>truffade</i> is shared by the two.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22581450333502685742017-11-11T09:57:08.079+01:002017-11-11T09:57:08.079+01:00For truffled, please read truffade..... Smellchequ...For truffled, please read truffade..... Smellchequer did its thing!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45753175879094766782017-11-11T09:55:49.404+01:002017-11-11T09:55:49.404+01:00The truffled recipe we were given by our cheese la...The truffled recipe we were given by our cheese lady is identical to yours... except for one thing....the potatoes are diced.<br />It is called "la Truffade de l'Aubrac" and was given to us with the 500gm block of Tome fraîche de l'Aubrac. <br />And a truffade is the perfect "inner warmth" food for this time of the year!<br />Love it.....Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.com